I’m baaaack!
Back from Nashville, that is. I was there most of last week for work, and not gonna lie, I’m kinda still recovering.
Initially I was overwhelmed at the prospect of spending last Monday and Tuesday in client meetings in Salt Lake, then flying to Nashville for a conference the rest of the week. Especially after spending the previous weekend in Massachusetts! But actually, despite all the cross-country travel, the whole week was a total blast. I mean, when work consists of a few meetings in between buying cowboy boots and sitting in the second row at the Lady A concert, it’s hard not to have a good time.
And now, back to the real world… sigh. And back to some jeans that are a liiiiittle tighter than before All The Southern Food happened to my body.
I always (usually) have good healthy eating intentions when it comes to traveling. On this trip, I packed dinner and a snack for the plane, I refused the first round of Biscoff cookies, and I drank a huge bottle of water despite the drink vouchers in my purse.
And then.
Then I got to Nashville, where I’m pretty sure that even the “skinny eggwhite omelet” I ordered for breakfast the first morning was cooked in a vat of bacon grease. The same day, I went to a barbecue joint with my 8 male co-workers and ate a meal of macaroni and cheese, cornbread, and pickles (I think that was the “vegetable plate”). Oh and then there were the numerous free drinks that kept magically appearing. Let’s just say that on the flight back, the Biscoff cookies seemed like a health food.
Will I be recreating any Southern specialties for you? Um… not at the moment.
But believe it or not, this salad isn’t even my Monday attempt to make up for all of that. Nope, it’s just my recreation of the delicious Whole Foods salad I enjoyed on the flight to Nashville… again, before All The Southern Food.
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